We at Dalziel are delighted to be able to give our customers an insight into the dedication and hard work, the pride and the passion that goes into the production of our Drovers Beef.
Standing Rib
5 bone rib removed from the forequarter, selecting only ribs with a minimum eye muscle depth of 45mm, an external fat level of 10mm and inter muscular fat 15mm.
Ribeye
Eye muscle removed from the standing rib using the natural seam. Excess fat trimmed to 3mm maximum. Weight graded.
Fillet
Full fillet with the chain on. No slash marks and excess fat removed. Weight graded.
Bone in Loin
Full sirloin on the bone with long butt fillet attached. Selected from suitable grade carcases so minimal trimming required. Eye muscle depth must be a minimum 45mm and external fat not to exceed 20mm.
Striploin
Produced from bone in loin. Backstrap removed, chain on and ends squared where necessary. Eye muscle depth must be a minimum 45mm and external fat not to exceed 20mm. Inter muscular fat 15mm maximum. Weight graded.
D Cut Rump
Removed from the aitch bone, D cut with a maximum fat coverage of 10mm.
Topside
Removed from the leg along the natural seam. Dark meat removed from the top and veins from the underside. 10mm maximum fat covering.
Silverside
Silverskin removed from the side of the primal. Heavy fat and seam of gristle removed.
Silverflat
Salmon cut removed from silverside along the natural seam. Fat level not to exceed 10mm.
Silver Eye/Salmon Cut
Salmon cut removed from silverside along the natural seam. Fat level not to exceed 10mm.
Rolled Brisket
Trimmed brisket with fat removed to a maximum of 2mm. Dark meat trimmed and joint tied at approximately 25mm intervals.
Feather Blade
Removed from the blade bone with no cuts or tears in the muscle. All external fat trimmed to a maximum of 10mm.
Single/Double Muscle LMC
Seamed from the feather blade with merlin and flat muscles remaining. Heavy gristle trimmed off. External fat 10mm maximum and inter muscular fat not exceeding 15mm.
Neck & Clod
Boned and trimmed to achieve 95VL. Paddywack and gristle removed. Muscle trimmed to ensure no bone chips, blood clots and dark or bloody meat.
Chuck Tender
Seamed from the chuck cap and trimmed to a maximum fat level of 5mm.
Chuck Roll
Cap muscle removed, loose ends squared, dark meat, paddywack and gristle removed.
Knuckle
Removed from the leg along the natural seam. Knuckle bone, skin and excess fat removed. Inter muscular fat not to exceed 15mm.
Heel
Heel muscle from Silverside with heel mouse muscle attached. All excess fat, gristle and dark meat removed.
